New Orleans-Style Yakamein
Yakamein is a staple of New Orleans. Introduced by immigrants, this beef noodle soup is a fusion of Chinese and Cajun cuisine. While you can find Yakamein at high end restaurants, it is typically eaten as a street food at festivals and parades in a styrofoam cup. To the locals, this soup is known as “Ol Sober”, being the perfect hangover food.
Prep Time15 minutes mins
Cook Time1 hour hr 20 minutes mins
Course: Main Course
Cuisine: Louisiana
Keyword: American, Beef, Chinese, Louisiana, main course, noodles
Author: Alex Gorgos
- 2 lbs chuck roast cut into 1/2” cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 medium green bell pepper diced
- 2 quarts beef stock
- 2/3 cup soy sauce
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- hot sauce to taste
- 1 lb spaghetti noodles cooked al dente
- hard boiled eggs cut in half
- green onions chopped
Heat up 1 tbsp of olive oil in a pot over medium heat. Season the chuck with 1 tbsp of creole seasoning and sauté for 10 minutes. Remove from the pot.
Add the other tbsp of olive oil and sauté the onions, celery, and bell pepper for 10 minutes.
Return the beef to the pot.
Pour in the beef stock, soy sauce, hot sauce, ketchup, Worcestershire sauce, and the remaining creole seasoning. Bring to a boil. Reduce the heat to low and simmer for 1 hour.
Strain the broth of the meat and vegetables.
Assembly
Place a quarter of the cooked spaghetti noodles in the bottom of a large soup bowl. Scoop a quarter of the beef and place on top of the noodles.
Ladle the broth over the noodles and beef.
Top with 2 hard boiled egg halves and chopped green onions. Serve with extra hot sauce if desired.